عنوان مقاله English
New food products derived from by-products of dairy plants in the food industry is very important, Lorek is a product derived from whey, which in some regions of Iran, including Kurdisan and Azerbaijan provinces is produced. This product due to high amounts of nutritious ingredients and processes generate highly susceptible to contamination with pathogenic microorganisms. The purpose of this study was to evaluate the inhibitory effects monolaurin against pathogenic bacteria Staphylococcus aurous and Listeria monocytogenes in lorek. lorek produced from whey by heating at 95 °C and 6.5-6.7. Staphylococcus aurous and L. monocytogenes (1.5×106 CFU/g) inoculate to lorek and same time monolaurin was also added in different concentration. This product was kept for three weeks at a temperature of 4 °C. Antibacterial activity against pathogenic bacteria was evaluated at the zero, 3, 7, 14 and 21 days using specific mediums. The results showed that monolaurin inhibit the growth of S. aureus and L. monocytogenes and its inhibitory effect on these bacteria is significant in comparison with a control group (P<0.05). The findings of this study was the most effective antimicrobial monolaurin against S. aureus, so that on days 14 and 21 in treatments containing 10000 and 20000 ppm monolaurin, S. aureus was not isolated (P<0.05). Over time can be quite significant on Antimicrobial effect of monolaurin (P<0.05).
کلیدواژهها English
